Recipe: Winter Cobb Salad with Crispy Shiitakes and All-Purpose Baked Tofu

Winter Cobb Salad

Crispy Shiitakes

All-Purpose Baked Tofu

Martha Stewart Living Magazine

5 stars

Another new "bowl" favorite to add to the rotation! It includes all of my favorite things, though I didn't have a soft boiled egg with this (forgot!).

Winter Cobb Salad Ingredients: kale, avocado, cherry tomatoes, Crispy Shiitakes, All-Purpose Baked Tofu, blue cheese, eggs, red wine vinegar, extra-virgin olive oil, garlic, Kosher salt, pepper

Crispy Shiitakes: shiitake mushrooms, extra-virgin olive oil, Kosher salt, pepper

All-Purpose Baked Tofu: extra-firm tofu, extra-virgin olive oil, reduced-sodium soy sauce, smoked paprika, cornstarch

Tips:

• Add farro to make it a heartier dish next time
• Depending on how much you make overall, potentially make 1/2 of the vinaigrette
• For the shiitakes, cook them for about 10 less minutes than what it calls for
• For the tofu, make double or triple!

Recipe: Mushroom Cuban Quesadillas

Mushroom Cuban Quesadillas

Food & Wine Magazine, Mar 2021, p. 45

5 stars

We loved this easy dish especially as we're eating more plant-based foods. Granted, there's Swiss cheese in this, but it was good and filling! The portobello mushrooms have great flavor.

Ingredients: flour tortillas, portobello mushrooms, Swiss cheese slices, hamburger dill pickles, Dijon mustard, ground cumin, garlic powder, orange zest, canola oil, Kosher salt, black pepper, scallions for garnish

Tips:

• The only drawback of this dish is that you have think about it ahead of time -- marinating the mushrooms for 8-14 hours
• Didn't necessarily fry these
• Didn't top with scallions though that would've been a nice added layer of flavor

Recipe: One-Pan Spring Tuscan Quinoa Bake

One-Pan Spring Tuscan Quinoa Bake

HalfBakedHarvest.com

4.7 stars

For a vegetarian quinoa dish, this was pretty good. We had this along with Sausage-Spiced Cauliflower Steaks (also vegetarian). Lots of flavor but we amped up the flavor a little bit even while leaving out some ingredients.

Ingredients: quinoa, red bell pepper, ricotta, mozzarella cheese, roasted marinated artichokes, sundried tomato pesto, pickled pepperoncinis, kalamata olives, garlic, dried basil, dried oregano, dried parsley, dried dill, red pepper, pecorino cheese, olive oil, salt, pepper; cherry tomatoes, fresh basil

Tips:

• Use much less oil than the 1/3 cup to cover the bottom of the baking dish
• We bought a small jar of pesto that was a little more than the 1/4 cup it called for. Use all the pesto!
• Use only 1 cup of uncooked quinoa
• Use more ricotta than it calls for
• Didn't add olives or dill to the dish
• Didn't add tomatoes and basil on top

Drink Recipe: Frozen Hula Hoop

Frozen Hula Hoop
Food & Wine Magazine, Jul 2021, p. 51
5 stars

I love this drink so much -- great drink for pool time! It's kind of like a frozen daiquiri but better.

The recipe in Food & Wine Magazine was for 4-6 people (more like 4 people).

Their recipe is at the link above, but I adapted it for 1) 1 person and 2) with what we have in the house -- plus my proportions are a tad different.

Blend up:

• 2/3 cup of ice cubes
• 1/3 cup of frozen pineapple
• 2 Tbsp of dark rum
• 1 Tbsp Aperol
• 1 Tbsp red wine
• 1.5 Tbsp of maraschino cherry liquid from the jar (I prefer Tillen Farms Merry Maraschinos that seem less artificial as they are free from artificial colors, flavors, dyes, corn syrup and preservatives -- This is not an ad!) 
• 1 Tbsp lemon juice

Enjoy! 

Sheet Pan Cheesy Poblano Corn Enchiladas

Sheet Pan Cheesy Poblano Corn Enchiladas

HalfBakedHarvest.com

5 stars

This dish was so good that even hubby called this a 5 star recipe because it was so flavorful. This is a vegetarian dish, but you won't miss the meat. The leftovers went fast on this one. The recipe makes about 16 enchiladas (1 full large rectangular Pyrex dish and another square Pyrex dish).

Ingredients: tortillas, cheddar cheese, pepper jack cheese, corn, poblano peppers, zucchini, yellow onion, cilantro, basil, garlic, salsa verde, chipotle chilies in adobo, smoked paprika, honey, extra virgin olive oil, Kosher salt, black pepper

Top with: avocado, sour cream, cotija or feta, squeeze of lime

Tips

• Used frozen corn
• Used 2 zucchini instead of 1
• Added cumin
• Added 1 can of black beans
• Added jalapenos

Recipe: Sheet-Pan Gnocchi

Sheet-Pan Gnocchi

Bon Appetit Magazine, June 2021

Gnocchi Prep: 5 stars. Overall Dish: 4.3 stars

As noted in my star rating above, the gnocchi prep was so good -- roasted instead of boiled. As the recipe indicated, the gnocchi was crisp on the outside while remaining tender within, but overall, the dish was almost too simple tasting. I would add Calabrian chiles or another layer of flavor to this next time. The recipe, however, was great because I had arugula that we needed to finish up.

Ingredients: shelf-stable or refrigerated potato gnocchi, arugula, cherry tomatoes, red onion, basil, Parmesan, garlic, extra-virgin olive oil, lemon juice, Kosher salt, ground pepper

Recipe: Spring Herbs Soup with Fregola and Pancetta

Spring Herbs Soup with Fregola and Pancetta

Food & Wine Magazine, May 2021, p. 46

4.7 stars

You must like fennel and herbs to enjoy this soup. We do, and it was delicious -- definitely a "spring" soup! Incredibly easy to make with ingredients we normally have in the house except for pancetta.

The pancetta gives a nice deep umami flavor and the white wine is key. Loved the heat in this soup from the red pepper.

Ingredients: pancetta, fregola or orzo or couscous, cannellini beans, yellow onion, dry white wine, chicken broth, parsley, chives, tarragon, garlic, fennel seeds, red pepper, pecorino Romano cheese, extra-virgin olive oil, Kosher salt, black pepper, lemon wedges for serving

Tips

• Used orzo
• Used dry tarragon

Recipe: Pastrami Pad Kee Mao (Drunken Noodles)

Pastrami Pad Kee Mao (Drunken Noodles)

Food and Wine Magazine, Apr 2021, p. 94

4.8 stars

I'm a huge Pad Kee Mao fan so when I saw this using pastrami (strange and interesting!), we had to try it. Because we don't have any Asian grocery stores near us, we used fresh udon noodles instead of the fresh wide rice noodles that it calls for. I could have done without the pastrami, but blog contributor the grandcruman really enjoyed it. I think a Vietnamese Shaking Beef would go well in this dish. 

FYI - This was a spicy dish with the jalapenos and Thai chiles -- loved it!

Ingredients: fresh wide rice noodles, pastrami, red bell pepper, jalapenos, fresh Thai chiles, garlic, sugar, oyster sauce, black soy sauce, fish sauce, Thai basil leaves, vegetable oil, ground white pepper, brined green peppercorns

Tips:

• Doubled the amount of red bell pepper to make it hearty
• Used regular basil leaves
• Left out the optional brined green peppercorns

Recipe: Dark Chocolate Panna Cotta

Dark Chocolate Panna Cotta
Laylita.com

4.6 stars

Nice dessert that we served to guests with whipped cream and berries. The panna cotta was a bit more pudding-like so I may try a different recipe next time. This was delicious, though, and not very sweet which I liked.

Ingredients: milk, heavy cream, gelatin, sugar, dark chocolate, unsweetened cocoa powder, vanilla extract

Tips:

• The milk boiled so fast on our induction stove that it boiled over a little bit (I need to watch it more closely next time!)
• Half the recipe made 4 martini glasses plus a little leftover

Recipe: Crispy Cheese Burritos with Chorizo and Eggs

Crispy Cheese Burritos with Chorizo and Eggs

Food and Wine Magazine, Feb 2021, p. 35

4.8 stars

Super quick and easy weekday meal! I thought this was as good as Torchy's Tacos...

Ingredients: flour tortillas, Mexican chorizo, eggs, sharp cheddar cheese, black beans, white onion, cilantro, jalapenos, canola oil, Kosher salt, black pepper, avocado, tomatillo salsa

Tips:

• Didn't sizzle the cheese on the tortilla -- instead, we melted the cheese on the tortilla in the microwave
• Added red pepper
• Used full can of black beans
• Bought regular salsa vs. tomatillo salsa
• Made eggs only for this meal (vs. making extra with the need to reheat the eggs later)

Recipe: Udon in Buttery Tomato and Soy Broth

Udon in Buttery Tomato and Soy Broth

Bon Appetit Magazine, Mar 2021, p. 80
5 stars

Incredibly flavorful vegetarian soup -- and restaurant worthy.

As the recipe blurb states "you may be surprised at how quickly this broth builds flavor, with massive depth from golden onions, tomatoes, soy sauce and just a tiny bit of butter for a silky finish." They were absolutely right! Plus, this was a very easy weeknight dish.

Ingredients: beefsteak tomatoes, instant udon noodles, onions, scallions, cilantro, garlic, ginger, cinnamon stick, star anise, soy sauce, unsalted butter, sesame oil, vegetable oil, black pepper, Kosher salt

Tips:

• Used regular large beefsteak-looking tomatoes
• Grated the tomatoes using the food processor
• Next time, try substituting 2 cups of the water for 2 cups of beef broth to add another layer of flavor, not that it really needs more flavor -- but it might give it an even more pho-like flavor
• Could add basil next time as a garnish too

Recipe: Lunch Nachos with Spiced Cauliflower

Lunch Nachos with Spiced Cauliflower

Bon Appetit Magazine, Mar 2021, p. 37

4.8 stars

Discovered another great weeknight meal -- that's economical too! I was just thinking about the last time we ordered nachos from a restaurant for pick up. It was so expensive and a pathetically small portion. 

I wasn't sure about the spiced cauliflower, but it worked! Added some cholula on top and a margarita on the side, and this was a great dinner.

Ingredients: tortilla chips, refried beans, cauliflower, radishes, carrots, sharp cheddar, avocado, cilantro, plain yogurt, seasoned rice vinegar, ground coriander, ground cumin, paprika, extra-virgin olive oil, garlic, Kosher salt

Tips:

• Heat up the beans fully on the stove
• Either grease the sheet pan or use a silpat mat (we used foil and the nachos and cheese stuck to it)
• Use sour cream or creme fraiche instead of yogurt

Recipe: Chocolate Banoffee Pie

Chocolate Banoffee Pie

Bon Appetit Magazine, March 2021, p. 25

4.5 stars

I hadn't made a pie in a pretty long time. This was good for a chocolate banana pie -- but probably wouldn't make it again unless we have a NEED for a Banoffee pie. I was afraid that it was going to be too sweet, but it wasn't -- the high cacao % in the ganache helped keep the sweetness level down.

The crust was DELICIOUS -- I'm a huge fan of Biscoff cookies, the ones you get on the plane and would use this crust recipe again. One note is that the crust fell apart when eating it so would add more butter potentially to bind it together better. In addition, this ganache recipe was great.

Crust Ingredients: Lotus Biscoff cookies, unsalted butter, sugar

Ganache Ingredients: semisweet chocolate (at least 64% cacao), heavy cream, unsalted butter

Pudding Ingredients: heavy cream, eggs, light brown sugar, milk, unsalted butter, sugar, cornstarch, Kosher salt, chocolate, bananas

Tips:

• As noted above, add a binder (more butter) so the crust holds together better.
• Not sure about the egg step -- I followed the directions exactly constantly whisking the egg yolk mixture with the butterscotch and couldn't get it smooth. It was lumpy like the egg cooked in it.

Recipe: Honey Mustard Pretzel Chicken and Avocado Bacon Salad

Honey Mustard Pretzel Chicken and Avocado Bacon Salad

HalfBakedHarvest.com

4.7 stars

Restaurant-worthy salad. I think the dressing was better than any honey mustard dressing I've had at restaurants.

Ingredients: mixed greens, boneless chicken tenders, cherry tomatoes, shaved parmesan, avocados, bacon, pretzel twists, eggs, chili powder, garlic powder, onion powder, smoked paprika, cayenne pepper, extra virgin olive oil, Kosher salt, black pepper

Honey Mustard Dressing Ingredients: honey, dijon mustard, tahini, apple cider vinegar, cayenne pepper, extra virgin olive oil

Tips:

• Use 1 egg instead of 2
• Make sure to use very crispy pretzel twists; might consider mixing it with panko to make sure it turns out crunchy 
• Also, 1 cup was a little too much pretzel

Recipe: Creamy Polenta with Burst Cherry Tomato-and-Red Wine Ragout

Creamy Polenta with Burst Cherry Tomato-and-Red Wine Ragout

Food and Wine Magazine, Feb 2021, p.82

5 stars

Lovely side dish (and not just because I love polenta) that's restaurant-worthy. We had this with some leftover brisket. 

Polenta Ingredients: uncooked coarse-ground polenta, whole milk, water, garlic, thyme, Kosher salt, black pepper

Ragout Ingredients: cherry tomatoes, kale, dry red wine, garlic, red pepper, basil, butter, lemon juice, extra-virgin olive oil, Kosher salt, black pepper

Tips:

• The polenta was a bit salty. Recommend 1.5 tsp of Kosher salt instead of 1 Tbsp in the polenta.
• If making this for a dinner party, double the amount of ragout.

Recipe: Homemade Cheesy Gordita Crunch Tacos

Homemade Cheesy Gordita Crunch Tacos

HalfBakedHarvest.com

4.9 stars

I love this taco -- only issue for me is that it's double the carbs! Basically, it's 2 tortillas per taco... but it's worth it! Delicious and super flavorful. Plus, it's EASY.

Taco Ingredients: ground meat (chicken, beef or turkey), yellow onion, chipotle chili powder, smoked paprika, ground cumin, garlic powder, crushed red pepper, dried oregano, extra virgin olive oil, Kosher salt

"Doritos" seasoning: onion powder, garlic powder, cumin, smoked paprika, chili powder, cayenne pepper, grated parmesan cheese, Kosher salt

Assembling Ingredients: soft tortillas, hard taco, shells, shredded Mexican cheese blend, "Doritos" seasoning,  ranch dressing, romaine lettuce, sharp cheddar, cilantro, avocado, limes, hot sauce

Tips:

• Used already prepared (bottled) ranch dressing
• Used ground bison

Recipe: Roasted Cherry Tomato Caprese

Roasted Cherry Tomato Caprese

Bon Appetit Magazine, Nov 2017, p.44

4.7 stars

We had this for Easter dinner along with steak and wine -- a lovely meal!

Ingredients: cherry tomatoes, fresh buffalo or cow mozzarella, thyme, garlic, extra-virgin olive oil, Kosher salt, flaky sea salt; Country-style bread brushed with oil and toasted

Tips:

• Instead of fresh buffalo or cow mozzarella, we used... BURRRRATA!!!!!!

Recipe: Tagliatelle with Prosciutto and Orange

Tagliatelle with Prosciutto and Orange

Bon Appetit Magazine, May 2011, p. 132

5+ stars

I honestly wasn't sure if this was going to be a good dish or not but decided to give it a chance. It looked easy (almost too easy and simple), and from reading the recipe, it looked like it would be too soupy or liquidy. It wasn't. This was an AMAZING pasta dish. I kept saying during dinner that it was restaurant-worthy (this would be $22 per person in a restaurant) and there was no reason for us to go to an Italian restaurant again because it was so good.

The key is to make homemade pasta.

We served this with a Soft Lettuces with Prosciutto, Peas and Poppy Seeds salad (see in the background of the photo). Definitely will be serving this at a dinner party.

Ingredients: 12 oz egg tagliatelle or fettuccine (preferably fresh), prosciutto, heavy whipping cream, orange juice and zest, Parmesan, butter, Kosher salt, pepper

Tips:

• Make only 1/2 the zest (the recipe doesn't say where to use the other half?!)

Recipe: Soft Lettuces with Prosciutto, Peas and Poppy Seeds

Soft Lettuces with Prosciutto, Peas and Poppy Seeds

Martha Stewart Living, Apr 2021, p. 96

5 stars

Restaurant-worthy salad -- and incredibly EASY to make! This is going into our salad rotation for sure. In reading the recipe, I wasn't sure how this was going to turn out. It turned out to be a wonderful, balanced, delicious salad that I can't wait to have again. We had this with the Tagliatelle with Prosciutto and Orange pasta dish.

Ingredients: spring lettuce, prosciutto, English peas, poppy seeds, shallot, white balsamic vinegar, lemon zest and juice, mayonnaise, extra-virgin olive oil, Kosher salt, pepper

Tips:

• Use a little more shallot than the teaspoon that it calls for
• Couldn't find fresh English peas so used frozen peas

Recipe: Crispy Oven-Baked-Fish Wraps

Crispy Oven-Baked-Fish Wraps

Martha Stewart Living, Apr 2021

5 stars

I wish I had this recipe earlier during Lent. I was craving fish tacos but no one in town seems to make a GREAT one! We tried TJ's Seafood fish tacos a few weeks ago, and it was horrible, probably the worst I've ever had. (No seasoning, thick awful breading.) 

This recipe is so good that we made it last Friday and the Friday before -- and it's SIMPLE!!! Flavorful. Restaurant-worthy.

Ingredients: flour tortillas, cod or halibut fillets, panko, mayonnaise, coleslaw mix, small green apple, distilled white vinegar, extra-virgin olive oil, Kosher salt, pepper, herbs such as cilantro and dill, lime wedges

Tips

• Used cod
• Substituted apple cider vinegar for the distilled white vinegar
• Had cabbage from another dish and red apples so used those
• Made fries in our Instant Pot air fryer